Elevating Culinary Artistry at Wynn Palace and Wynn Macau over pop ups, culinary techniques and brand-new restaurant concepts.
Steve Wynn led the charge for Las Vegas’s resurgence following the opening of Macau’s casinos to the international market in 2002, and with the Wynn Palace, he has undeniably raised the stakes. Everything is grander and better: the corridors stretch wider, the lift lobbies feature double-backed sofas, and the expansive lake—equivalent to 25 football fields—boasts fountains that dance and chime from noon until midnight, creating a refreshing sense of space. Sculptures and artworks, including pieces by Jeff Koons and an elegant quartet of Qing Dynasty porcelain vases, elevate the ambiance far beyond mere five-star luxury. Though it is fundamentally a casino hotel, focused on garnering guests’ fortunes, its essence conveys a far more refined intention. And I was at the Wynn Palace for the food!
SAVOURING NATURE’S BOUNTY
I had the pleasure of dining at Chef Tam’s Seasons, here, decades of expertise intertwine harmoniously with inspiration drawn from the 24 solar terms—each lasting 15 days—greatly influence crop cycles and harvests worldwide, dictating the seasonal availability of premium ingredients. According to Chinese philosophy, a year unfolds into four seasons, each harbouring six micro-seasons. Having spent six impressive years at Wing Lei Palace—where he earned a Michelin Star, secured a spot-on Asia’s 50 Best Restaurants list for five consecutive years, and also garnered the Chef of the Year award from China’s Black Pearl Restaurant Guide—Chef Tam has truly solidified his reputation. His skilful blend of innovative cuisine and Cantonese classics captivated my palate. True to its name, Seasons emphasizes the beauty of seasonal dining, with a menu that evolves over time. In perfect harmony with Wynn Palace’s floral-themed interiors, dining at Chef Tam’s Seasons feels like a blossoming experience, rich in beauty and constant transformation, perfectly reflecting both the restaurant and the luxury resort. As a true master of Cantonese cuisine, Chef Tam elegantly balances creativity with the rhythms of nature. ‘Crafting menus for our guests is essential for creating a remarkable dining experience. It challenges us as chefs to think creatively within defined boundaries,” he shared.
WHERE TRADITION MEETS INNOVATION
At Wynn Macau, I encountered Drunken Fish, a vibrant homage to Chinese culture expertly led by Executive Chef Henry Zhang. This restaurant redefines luxury dining, merging tradition with a modern twist. Inspired by the mythical Kun, the name ‘Drunken Fish’ reflects themes of transformation and ambition, setting the stage for an exceptional culinary experience. The menu dazzles with a selection of exquisite seafood, including French blue lobsters, Sri Lankan crabs, and Malaysia’s revered ‘king of river fish.’ Each dish embodies traditional Chinese techniques, enhanced by innovative approaches: steaming preserves freshness, stir-frying adds delightful texture, and braising enriches flavours. Cooking with Moutai here is an exhilarating journey, requiring a meticulous balance to elevate without overshadowing. Two standout dishes truly showcase this unique liquor. The Moutai flambé crispy chicken, with its blissfully crispy skin and tender meat, left a lasting impression. Meanwhile, the red-spotted grouper, paired with pickled tomato and chili, nods to Guizhou’s iconic sour soup, where Moutai enhances the fish’s freshness. The warm ambiance, featuring custom aquariums and a chic Moutai bar, creates an inviting space for seafood lovers. Each visit promises a captivating culinary adventure, complemented by interactive weekend seafood auctions.
OF EQUISITE POP UPS
World-renowned chefs are set to gather at Wynn Macau and Wynn Palace for nine captivating pop-up events until December, showcasing diverse international cuisines. As part of the ‘Wynn Guest Chef Dining Series,’ these award-winning culinary masters will deliver exceptional gastronomic experiences, fostering inspiring conversations and innovations in culinary excellence. This initiative not only celebrates the richness of global flavours but also supports Macao’s development as a UNESCO-designated Creative City of Gastronomy, blending tourism and gastronomy seamlessly. Chef Tam’s Seasons Remarkably, within its first year, not only made its debut on Asia’s 50 Best Restaurants list but also earned a coveted MICHELIN star. I was captivated by the collaboration with Chef Zor Tan, a protégé of Wynn’s Culinary Ambassador, André Chiang, and the talent behind the acclaimed one-MICHELIN-starred restaurant BORN in Singapore. Chef Zor’s philosophy of ‘Circle of Life’ beautifully merges French elegance with Chinese flavours. During a recent two-night collaboration, I eagerly anticipated the sophisticated menu that highlighted the creativity and expertise of both chefs. The experience was a culinary journey, showcasing the artistry of each dish while celebrating the rich tapestry of cultures and flavours they represent.
HOT POT REIMAGINED
André Chiang reimagines the communal hotpot by emphasizing the quality of the stock used for the soup bases, while cooking the meat separately for a refined experience. So, when André Chiang, one of Asia’s most esteemed chefs, decided to elevate this culinary tradition with his unique twist—priced at 4,888 Macau patacas for two—I was intrigued. Broth by André Chiang has now taken over Mizumi at Wynn Macau, offering a distinctive hotpot experience for an indefinite period. What does award-winning chef André Chiang offer hotpot enthusiasts? To start, his soup base features a rich double-boiled bone broth, a departure from the norm. ‘People often focus on ingredients in hotpot,’ he notes, “but as chefs, we prioritize the stock itself.’ Chiang’s dedication shines through with eight meticulously crafted soup bases, each simmered for eight to twelve hours, including a vegetarian option. The meal begins with a tasting of all eight broths, allowing diners to explore flavours before making their selections. Options like sauerkraut with gaoliang and sour cabbage, a Sichuan-style broth with green peppercorns, and a vegetarian herbal infusion with figs and mushrooms are just the beginning. Notable are the complex Suki, enriched with premium Échiré butter and Perigord truffle, and the silky Hokkaido miso and milk broth. Remarkably, Chiang believes no condiments are needed; the soup itself serves as the perfect accompaniment. To complement this, a magnificent seafood tower arrives, featuring crab, lobster, grouper, and abalone, each requiring its ideal cooking time. Once the seafood Is served, Chef Chiang beautifully elevates the hotpot concept with premium meats like Kagoshima Wagyu, Hungarian Mangalica pork, and Welsh lamb. Unlike traditional hotpot, these exquisite cuts are prepared shabu-shabu style table-side in a simple bone broth. Chiang believes in showcasing the meat’s authentic flavour without risking overcooking it in the soup. As we savoured the Sichuan broth, the lighter base allowed the rich taste of the meats to shine through, refreshing our palates after the seafood tower. The meal culminated with a choice of starches paired with a decadent dashi—an umami delight that enveloped our chosen congee. This final touch transformed an often-overlooked aspect of hotpot into my favourite part, illustrating Chiang’s thoughtful approach to this culinary experience.
Akanksha Dean is an independent food & travel writer, a chef and a catalyst and is the first Indian to have trained at Osteria Francescana, in Modena, Italy, rated as the world’s best restaurant in the World’s 50 Best Restaurants, in 2016 and 2018 and currently in the Best of The Best Category.